Jikuya Black

Sweet potato shochu

This sweet potato shochu is made from Kagoshima-harvested ingredients and begins its life fermenting in decades-old clay pots buried up to their shoulders in the distillery floor. Kogane Sengan sweet potatoes are added to the secondary fermentation, imparting distinct earthy and vegetal notes. After a single pass through a pot still, the spirit is rested for one and a half years in unglazed clay pots, which adds minerality and complexity.